Tartare Sauce

Name: Tartare Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: about 3 Tbsp (50 ml) Egg; 3 Tbsp (45 ml) Lemon Juice; 1 tbsp (15 ml) White Wine Vinegar; 1 pinch of caster sugar (1 g) Sugar; 1 pinch of English mustard powder (0.5 g) Dry Mustard; about 1¼ cups (275 ml) Sunflower Oil; about ½ shallot (25 g) Shallot; about 6 cornichons (60 g) Cornichon; 1 tbsp (15 ml) Capers; 2 tbsp (30 ml) Parsley; 1 tbsp, chopped (15 ml) Tarragon; 1 tbsp, chopped (15 ml) Chives; sea salt, to taste Salt; to taste Pepper

Independent adaptation of a publicly published Galton Blackiston recipe. Not affiliated with, sponsored by, or endorsed by Galton Blackiston.

SPREAD · FRIED FISH & FISH CAKES

A spread for fried fish & fish cakes.

Blackiston's tartare sauce.

On the jar

TARTARE

Method: blend
Yield: about 2 cups
Ingredients: 14

Blender sauce. Cook from the recipe

Ratio

Egg 50 mlLemon Juice 45 mlWhite Wine Vinegar 15 mlSunflower Oil 275 mlCapers 15 mlParsley 30 ml

Ingredients

Eggabout 3 Tbsp (50 ml)
Lemon Juice3 Tbsp (45 ml)
White Wine Vinegar1 tbsp (15 ml)
Sugar1 pinch of caster sugar (1 g)
Dry Mustard1 pinch of English mustard powder (0.5 g)
Sunflower Oilabout 1¼ cups (275 ml)
Shallotabout ½ shallot (25 g)
Cornichonabout 6 cornichons (60 g)
Capers1 tbsp (15 ml)
Parsley2 tbsp (30 ml)
Tarragon1 tbsp, chopped (15 ml)
Chives1 tbsp, chopped (15 ml)
Saltsea salt, to taste
Pepperto taste

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Tartare Sauce wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 8 stars · 1 national award

Light Gribiche★★★ KITCHENOn the jar: GRIBICHE
Tartare Sauce★ STARRED KITCHENOn the jar: TARTARE
Bois-Boudran Sauce★ STARRED KITCHENOn the jar: BOIS BOUDRAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Galton Blackiston works in Modern British / Norfolk produce at Morston Hall; credentials include Michelin 1* (Morston Hall, Norfolk).

Adapted from a Galton Blackiston recipe (Galton Blackiston / Great British Chefs).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Galton Blackiston / Great British Chefs (published as “Tartare Sauce”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar